Download Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer PDF

By Helen Walker Linsenmeyer

"Cooking simple, Illinois nation sort "by Helen Walker Linsenmeyer provides a set of kin recipes created sooner than 1900 and perfected from iteration to iteration, mirroring the scrumptious and specific type of cookery produced via the combination of people that settled the Illinois kingdom in this interval. a few recipes mirror a definite New England or Southern impact, whereas others echo a ecu history. All hark again to an easier variety of residing, while cooking used to be undeniable but flavorful. a The recipes specify using typical elements (including butter, lard, and suet) instead of man made or ready-mixed meals, which have been unavailable within the 1800s. Cooking on the time used to be natural and unadulterated, and parts have been huge. Strength-giving meals used to be necessary to overall healthiness and patience; therefore fare used to be natural, hearty, flavorful, and healthy. a the numerous treasures of "Cooking simple, Illinois nation variety "include a OCo easy recipes for mead, initially served to the militiamen of Jackson County; sumac lemonade, made the Indian approach; root beer, because it used to be initially made; OCo soups of many kindsOCofrom healthy vegetable to savory sorrel leaf, loved by way of the Kaskaskia French; OCo out of date fried beefsteak, vintage American pot roast and gravy, in addition to mystery marinades to tenderize the harder yet extra flavorful cuts of meat; OCo tools for getting ready and cooking rabbit, squirrel, wild turkey, venison, pheasant, rattlesnake, raccoon, buffalo, and fish; OCo over 100 recipes for wheat breads, candy breads, corn breads, and pancakes; OCo an array of delectable truffles and confections, together with puddings, ice cream, taffy, and feathery-light truffles and pies; OCo sections at the makes use of of herbs, spices, roots, and weeds; directions for making sausage, jerky, and smoked fish and for drying oneOCOs personal vegatables and fruits; and loved ones tricks on every little thing from making lye cleaning soap to cooking for the unwell. a And there are extra-special nuggets, too, for Mrs. Linsenmeyer laces her cookbook with fascinating biographical notes on many of the settlers and the beginning of a number of the meals they used. there's additionally a wealth of old details on existence and cooking earlier than 1900, plus useful tips about using out of date cooking utensils. a A operating cookbook entire in its insurance of each region of meals education, "Cooking undeniable, Illinois state variety "will be used and precious as a lot this present day as its recipes have been by means of households of an prior century. The recipes aren't gourmand, yet they're sure to please todayOCOs chefs, particularly these attracted to utilizing neighborhood elements and getting again to a extra average manner of cooking and eating."

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Siphon off into bottles and cap. Yield: About 3 gallons. Barbara's Raspberry Cordial A smooth, stomach-warming afterdinner drink that will make you feel this old world isn't so bad after all, from Barbara Burr Hubbs. 2 pints red raspberries 2 cups sugar 1 fifth home-distilled com whiskey (if your still is out of order, a bottle of 86-proof from the local liquor store will serve the purpose) Pick oVer raspberries but do not wash. Add sugar and whiskey. Mix well and pour into a glass container or crock.

Add sugar, kraut and juices, barley, and potatoes, and about % cup additional water if needed. Mix lightly, cover tightly, and simmer 1 hour longer. Serves 4. Note: Bohemian cooks added 1 clove garlic, 1 tart apple, diced, and a bay leaf to their sauerkraut. Stuffed Cabbage The few Poles and Bohemians who came to southern Illinois in the 1800s introduced their own method of cooking cabbage. This simple recipe is only one of many used by Eastern European and Russian homemakers. 1 1 1 1 1 1 firm head cabbage pound ground pork shoulder cup cooked rice cup sauerkraut, drained onion, minced teaspoon salt % teaspoon pepper % cup water After cutting core out of cabbage, cover with boiling water and let stand for 10 minutes, until the leaves separate easily.

Freshly pressed cider is to the Middle West what fresh orange juice is to Rorida and Califomia. There's nothing like it. Almost any kinds of winter apples can be used. They are dumped into the hopper, a few willing hands are pressed into service (no pun intended) and the golden juice comes pouring out of the spout into the jugs. Our family owned a cider press in years gone by. It has long since disappeared and we indulge our hankering for a draft wherever we can find a goup at work with a press during the apple season.

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